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中文
Meat Research
2005
,
Vol. 19
Issue (6)
: 48-49
DOI
: 10.7506/rlyj1001-8123-200506012
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Improvement Mensuration for Preservative Content in Meat Manufacture
Liu Shijiang;Liu Jiansheng
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Articles by authors
Liu Shijiang
Liu Jiansheng
Cite this article:
Liu Shijiang,Liu Jiansheng. Improvement Mensuration for Preservative Content in Meat Manufacture[J]. Meat Research, 2005, 19(6): 48-49.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200506012
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I6/48
[1]
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao.
Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products
[J]. Meat Research, 2023, 37(4): 61-68.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (6): 48-49 DOI: 10.7506/rlyj1001-8123-200506012
